This Blueberry Coffee Cake Recipe is soft, moist, and bursting with fresh blueberries. It’s topped with a buttery streusel and finished with a light lemon glaze.
author’s note
Sweet Enough for Dessert, Easy Enough for Breakfast!
I came up with this Blueberry Coffee Cake recipe after one of those mornings when my boys were begging for “something sweet” and we had a bunch of blueberries that needed using. I wanted something that could pass for breakfast but still felt like a treat, and this totally hit the mark.
The cake is rich and moist, packed with blueberries, and I swirl a crunchy cinnamon streusel right on top. Then comes my favorite part: a lemon glaze that ties everything together.
It’s become one of my boys’ most-requested bakes, especially on weekends when I let it slide as a breakfast option. Honestly, I’m not complaining. I’m always up for a slice too.
Ingredients
The full blueberry coffee cake recipe ingredients are listed below but here are a few to talk about:
- Blueberries: Toss in flour before mixing to prevent them from sinking. Use fresh not frozen.
- Greek Yogurt: Keeps the cake moist. Full-fat sour cream works great as a sub.
- Maple Syrup: Honey or agave work in it’s place, though flavor will change slightly.
- Lemon Zest & Juice: Zest before juicing for easier prep and better flavor.
- Almond Extract (optional): If you’re not a fan, skip it or use a splash of extra vanilla.
- Heavy Cream: Adds richness to the cake and smooths out the glaze.
How To Make Blueberry Coffee Cake Recipe
Full recipe is below but here are my top tips!
- Prep: Lining with parchment makes it easy to lift the cake out later.
- Dry ingredients: Coating blueberries in flour helps prevent them from sinking in pan.
- Wet ingredients: Make sure butter is cooled before mixing, so it doesn’t curdle the yogurt.
- Combine wet and dry: Don’t overmix the batter to keep the cake fluffy.
- Streusel: If the streusel is too wet, add a tbsp of flour at a time until you get clumps.
- Bake: Every oven is different, so check for doneness at 37 minutes.
- Mix glaze: Adjust the glaze thickness by adding more powdered sugar if needed.
Streusel Tips
- Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has returned to room temperature. Hot melted butter will melt the sugar and cause a greasy streusel.
- Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons flour.
- Don’t press the down the streusel. Once the streusel is sprinkled on top of the blueberry coffee cake, resist the urge to press it into the batter.
Storage
Blueberry Coffee Cake Recipe Storage
- Glaze only what you’ll eat immediately. Store leftover cake wrapped and glaze in the fridge; cake lasts 1-2 days at room temperature, a week in the fridge.
- Freeze cake by wrapping in plastic and placing in a freezer bag for 2-3 months. Thaw at room temperature or overnight in the fridge.
More Blueberry Desserts
- Lemon Blueberry Sweet Rolls with a lemon glaze
- Mini Blueberry Cheesecakes with graham cracker crusts
- Blueberry Crisp with lots of streusel!
- Blueberry Pancakes with buttermilk
- Healthy Blueberry Muffins with Greek yogurt
Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake Recipe is moist and bursting with flavor, featuring a hint of lemon and a sweet streusel topping, all drizzled with a simple lemon glaze.
Equipment
Ingredients
Coffee Cake
- 1-1/2 cups flour
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries not frozen
- 1/3 cup unsalted butter melted, room temperature
- 1/3 cup light brown sugar or dark, packed
- 3 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract optional
- 3/4 cup Greek yogurt full-fat
- 1 lemon
Streusel
- 4 tablespoons unsalted butter melted, room temperature
- 11 tablespoons flour
- 1/3 cup light brown sugar or dark, packed
- 1/4 teaspoon ground cinnamon optional
- 1/8 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1-1/2 tablespoons lemon juice
- 1 tablespoon heavy cream
- 1/8 teaspoon vanilla extract optional
- 1/16 teaspoon salt optional
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch metal baking pan with nonstick cooking spray. Or for easy cleanup, you can line with parchment and then grease.
- In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add the blueberries and toss to coat. Set aside.
- In a medium bowl, add the melted and cooled butter, packed brown sugar, maple syrup, and heavy cream. Add in the vanilla extract, almond extract, and Greek yogurt. Zest the outer rind of a lemon (avoid the white pith) to get 1 teaspoon zest. Juice the lemon to get 2 tablespoons juice; add juice and zest to wet ingredients. Whisk until smooth.
- Combine wet and dry ingredients. Mix until just combined, do not overmix the batter. The batter is very thick. Spread and smooth the batter evenly in the prepared pan with a spatula.
- To make the streusel, melt the butter in the microwave, then let stand at room temperature until cooled. Don’t add hot butter to the streusel; it will make it greasy. In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren’t forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the cake batter. Do not press the streusel into the cake.
- Bake for 37–45 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. My oven takes 40 minutes. Cool completely in the pan before adding the glaze.
- Whisk all the icing ingredients together until smooth. Drizzle over entire cooled coffee cake or over individual slices.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Covered coffee cake will last about 1–2 days at room temperature but will stay good for about 1 week in the fridge in an airtight container. Warm leftover pieces in the microwave and glaze. After the first day, the streusel topping does soften, and the cake becomes more moist.
Nutrition
Calories: 310kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 81mg | Fiber: 1g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
You are nailing the fruity cakes and pies! If I had to choose, it would be this one. The chewy rolls covered in frosting and bursting with blueberries is irresistible!
Gorgeous! Love the drizzle. It makes my heart sing!
Have a blessed Friday!
Definitely acceptable for breakfast and dessert. 🙂 This cake sounds heavenly! I love lemon and blueberry together. So perfect for spring time! And on my gosh that streusel topping. Like the inside of a cinnamon roll times 10 is the best thing I’ve heard all day. 🙂
Cake and cinnamon roll in one?! Insane. And it’s definitely breakfast… simply because I wouldn’t be able to wait that long before stuffing my face with this ridiculously amazing looking cake!
Looks wonderful- I want it for breakfast AND dessert 🙂
Dessert, breakfast, WHO CARES. Haha Dessefast. This looks amazing though. I wanna make this Sunday morning and have it with a cup of coffee. Sounds pretty good to me 🙂 Thank you, Chelsea!
I made this Sunday and it was SO SO wonderful! Loved the blueberry, lemon and cinnamon flavors together. I did undercook it because I have an irrational fear of overcooking baked goods 😀 haha so no pictures for instagram… But had to tell you I tried it and loved it 😉 Thanks Chelsea!
This looks amazing! I love that you added blueberries 🙂
You don’t even know how excited I get when I see the words cinnamon roll in one of your recipe titles, Chelsea! This cake looks so amazing… I would have it for breakfast, lunch, and dinner (and maybe even as a snack in between), ha! Most definitely pinning this!
Love this Chelsea!!!!!!!
I never feel like I have the time or energy to make cinnamon rolls…but a blueberry cinnamon roll CAKE is something I could totally swing! It sounds amazing! And because it has fruit, it is definitely breakfast-worthy.